Super Easy Lemon Bars – 5 ingredients
Great lemon bars are an absolute baking classic and when I came home from school yesterday I found the house filled with the scent of these easy-to-make yet simply irresistible cookie bars. Easy is the operative word in this recipe with a simple 3 ingredient crispy shortbread bottom and a simple whisked together lemon custard top. By the end of the day, the entire batch had disappeared.
Ingredients
For the pastry base
1 cup cold butter, cut in small pieces
½ cup sugar
2 cups flour
For the lemon layer
1½ cups sugar
¼ cup flour
4 eggs
zest of two lemons, very finely chopped
juice of 2 lemons (about ⅔ to ¾ cup juice)
Instructions
To make the pastry base
Using a pastry cutter or in a food processor blend together the butter sugar and flour.
Press evenly into the bottom of a greased and parchment paper lined 9×13 inch baking pan.
Bake for 20 to 25 minutes at 350 degrees F ( 325 degrees F if you are using glass bake-ware) The bottom should just be beginning to brown slightly at the top edges.
For the lemon topping
Simply whisk together the sugar flour, eggs, zest and lemon juice until the sugar is dissolved.
Allow the topping to sit for about 10 minutes before whisking together well again and pouring over the baked shortbread base.
Bake at 350 degrees F for about another 20- 25 minutes or until the top is slightly browned and the custard appears to be set. Cool completely. Sprinkle with icing sugar when cool or try adding a meringue topping.
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